Cook zucchini for 12 to 15 minutes until clear; stirring constantly. Add sugar, pineapple, and lemon juice. Boil 6 minutes more. Take off of stove and add Jello. Pour into jelly jars and seal. You d ...
Wash pickles well, especially around blossom end.Soak overnight in enough brine to cover.Next day, drain and pack pickles into quart jars, putting in 2 tablespoons of mustard seed, 2 cloves of garli ...
Make a brine with 1 cup vinegar, 2 teaspoons salt, 2 cups sugar and 1 tablespoon celery seed.Do not heat.When sugar is dissolved, add celery seed and salt and pour over sliced cucumbers and onions.S ...
In a small saucepan, combine juice, cloves, cinnamon stick and water.Heat to boiling.Simmer 5 minutes or until syrup measures 3/4 cup.Makes 6 servings. ...
Dissolve jello with boiling water.Add apricot baby food and mix well with Cool Whip.Place in refrigerator until set and very cold.Before serving, spread Cool Whip on top.Can also be served by layeri ...
Peel turnips; cut crosswise in thin slices not more than 1/4 inch thick.Mix with salt and let stand 1 hour.Drain and rinse thoroughly with water.Bring remaining ingredients to a boil. Add turnips an ...
Cream sugar and softened butter.Add other ingredients.Bake at 350\u00b0 in a greased and floured pan for 30 minutes. ...
Boil rhubarb, sugar and pineapple together for 15 minutes. Remove from heat and stir in jello.Pour into containers. Refrigerate or freeze.Fresh jam in early spring. ...
In quart jar, alternate sliced beets and onions slices.Fill to top.Pour pickle juice in to fill all spaces.Cover tightly and refrigerate 1 week.A family favorite. ...
Combine all dry ingredients in a large bowl.Add oil; beat well.Add eggs, beating well.Add buttermilk and vanilla; mix thoroughly.Stir in preserves and pecans.Pour into greased and floured tube pan.B ...